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Results 41 - 50 of 67 for ravioli fillings
41. GERMAN RAVIOLI
Make well in flour, add eggs and water. Mix and knead until dough is smooth and silky. Cover with bowl; let rest. Mix everything together. ...
42. ITALIAN RAVIOLI
Mix butter, flour and salt, ... roll out with ravioli machine. Use the dough roller ... grind meat, add eggs, cheese, bread crumbs and meat juice.
43. RAVIOLI
Blend until sticky and smooth. ... fold over, seal ends with fork. Freeze on cookie sheet then put into baggies. Makes about 20 dozen ravioli.
Finely grind together the beef, ... space to make ravioli about 1 1/4 inch square. ... and reduce heat. If sauce becomes too thick, add broth.
45. RAVIOLI
Use same filling for stuffing manicotti and large shells (1/2 lb. or 6 oz., approximately 22 shells). Less than 1/2 lb. of lasagne. ...
TO MAKE THE SAUCE: Place ... TO MAKE THE RAVIOLIS: Combine the cornstarch with ... and cilantro to each bowl and drizzle with some of the sauce.
47. CHICKEN RAVIOLI
Sift flour onto a large pastry board. Make a well in the center and add salt, eggs, and water. Mix thoroughly. Knead the dough for about ...
48. HOMEMADE RAVIOLI
Prepare filling first. Brown ground ... water for 15 minutes. Remove with slotted spoon and drain. Heat spaghetti sauce. Add ravioli and serve.
Place most of flour in ... 4 inch circles, fill with 1 tablespoon Ricotta Filling, ... Makes good noodles also. Mix well. Fills about 90 ravioli.
Cook ravioli as directed on package; drain, ... overnight or at least 8 hours. If possible, turn container 2 or 3 times to keep it marinating evenly.
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